Cherry and Chocolate Cupcakes
ready in 1 hr 42 min.
- For Maraschino Cherry-Filled Vanilla Cupcakes
- 1 box golden vanilla cake recipe (500 g | 18 oz)
- 24 Maraschino cherry stems intact (plus extra to garnish, if desired)
For Maraschino Cherry-Filled Vanilla Cupcakes:
Heat oven to 350°F / 180ºC. Place 24 paper or foil liners in two standard-size muffin tins.
Make cake batter, according to package instructions on box for 24 cupcakes. For each cupcake, spoon 2 tablespoons batter into each prepared muffin cup. Holding the cherry by the stem, place it in the center of the batter, and cover with additional batter, until 3/4 full.
Bake and cool according to package instructions for 24 cupcakes, about 17 to 22 minutes.
For Chocolate Frosting:
In a large bowl, whip butter and cocoa together until smooth. Stir in confectioners' sugar and vanilla. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light and fluffy, about 1 to 2 minutes.
Using a pastry spatula, frost each cooled cupcake. Serve on a dessert plate, garnished with maraschino cherries.